1 lb. split peas
1 (2 lb.) ham, diced
1 c. finely chopped onion
1 tsp. instant chicken bouillon granules
1 c. diced carrots
1 c. diced celery
1 c. diced potatoes
1/2 c. light cream
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper

In kettle mix peas, ham, onion, bouillon, 8 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boil, cover, reduce heat. Simmer 1 hour. Stir often. Add carrots, celery and potatoes. Simmer 45 minutes. Cook bacon until crisp, crumble. Stir bacon, cream and butter into soup. Heat through.